Thursday, 28 March 2013

Adapting a tradition - Panettone

This year, as well as the hot cross buns, I had a go at panetonne, and I'm very pleased with the results:

The enriched dough is a  fetching yellow courtesy of 6 egg yokes. I followed Dan Lepard's nut topping suggestion - but not the addition of chocolate to the mix.

A bit of origami is required:

Crumb shot and taste test to follow.

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